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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Hearty and full of flavor, this Italian-style soup freezes well if you want to make it ahead or have leftovers to save for another day.Michelle Goggins, Cedarburg, Wisconsin Ingredients:
2 tablespoons olive oil |
2 ounces pancetta or bacon, finely diced |
1 medium onion, finely chopped |
3 garlic cloves, minced |
1 can (49-1/2 ounces) chicken broth |
2 teaspoons italian seasoning |
1 package (9 ounces) refrigerated cheese tortellini |
1 can (28 ounces) crushed tomatoes in puree |
8 ounces fresh spinach, rinsed and chopped |
salt and pepper to taste |
1 cup freshly shredded parmesan cheese |
Directions:
1. Heat the oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
2. Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with Parmesan cheese. Yield: 8 servings (2-1/2 quarts).
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